Filled with veggies and a spicy kick, this tasty twist on a classic is none other than Texas Succotash.
- 6 cups corn niblets
- 4 slices bacon
- 1 jalapeno
- 1 cup diced onion
- 1 cup diced red bell pepper
- 1 clove garlic
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp pepper
Chop the bacon and pan fry it over medium heat until cooked but not crispy. Remove all but 1 tbsp of bacon fat.
Add the onions and minced garlic. Sautee until translucent - about 4 minutes.
Add the butter and remainder of ingredients and cook over medium heat until cooked through. About 8-10 minutes for fresh corn, 5-6 minutes for frozen corn.
Season with salt and pepper and enjoy!